#Tofu# Chuanxiong Fish Head Tofu Soup Exclusive

Name: #Tofu# Chuanxiong Fish Head Tofu Soup Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 slices Dried Chuanxiong Slices; 1 piece Grass carp head; 2 slices Ginger slices; 1 piece Old tofu; a pinch Lard

A herbal fish head soup: fish head seared in lard for a naturally milky white broth, simmered with chuanxiong herb for a fragrant, blood-nourishing traditional tonic.

1 hrNewMedium Soups Stew Original

Instructions

1
Prepare the fish head and Sichuan Chuanxiong.
2
Heat the pan, add a little lard, and let it melt (if you want the fish soup to taste good, it's definitely necessary to cook it with lard; the soup will only become fragrant and white this way, there is no need to use any milk to adjust the whiteness of the fish soup, remember).
3
Add slices of ginger and stir-fry until fragrant.
4
Put in the fish head, pan over low heat to set its shape, until the surface is slightly yellow.
5
After the surface is pan-fried, gently flip it over.
6
After frying the fish head, put it into the soup pot (I also added the fish bones left from making the fish earlier).
7
Add boiling water that hasn't passed over the fish head, boiling water, boiling water, said three times for emphasis. Add Sichuan lovage slices.
8
Bring to a boil over high heat, then reduce to low heat and simmer for about forty minutes.
9
Then add the tofu slices and continue to simmer for twenty minutes. Turn off the heat, season with a little salt, and it's ready.
10
Very, very delicious.